Roasted Tomato & Yellow Fin Tuna Panini Melt

| Robin Gagnon
Serving size:2
Prep Time:
Total Time:
Roasted Tomato & Yellow Fin Tuna Panini Melt

This melt "is a step beyond the classic tuna melt sandwich we are all familiar with. It's been kicked up a notch to make it gourmet Super Bowl fare worthy," says Robin. "Lots of flavor, but not fishiness. Great ingredients make it easy."

Roasted Tomato & Yellow Fin Tuna Panini Melt

  • 6 oz Yellowfin tuna packed in water
  • 1/3 cup roasted tomatoes (packed in garlic oil), recipe below if your grocer does not have these
  • 3 oz good quality sharp aged cheddar
  • 4 slices of Cobblestone Bread Co. Knead for Seed bread
  • softened butter
  1. Preheat your electric panini press, or pan & press over med to med-high heat.
  2. Mix the Yellowfin tuna and roasted tomatoes together. The oil and juices from tomatoes will serve as a dressing.
  3. Cut an ample quantity of the aged cheddar, and spread half on each of two slices of bread, then top with tuna tomato mixture, and spread out. Top each with a slice of Knead for Seed bread. Spread a dollop of butter on one side of the sandwich, and place that side down on bottom/pan. quickly butter the other side and press.
  4. Cook until cheese is melted and bread is nicely crisped (3-5 minutes)
  5. Serve promptly.

    Roasted Tomatoes

    • 1 lb plum tomato
    • 1 clove of garlic, minced
    • 2 tbsp olive oil
    • 1/4 tsp thyme
    • kosher salt
    1. Preheat oven to 375 degrees.
    2. Cut plum tomatoes in half lengthwise.
    3. Toss with oil and thyme. Spread out on a parchment lined baking sheet, non-stick roasting pan or glass baking dish.
    4. Sprinkle with Kosher salt and roast. Approximately 1 hour. But check on them regularly.

    For the full post, visit Mom Foodie.

    Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.